Nutritional Facts

Directions

In a small bowl, beat butter and cream cheese until smooth. Gradually add flour, beating just until mixture forms a ball. Cover and refrigerate for 1 hour.

Preheat oven to 375°. In a large bowl, combine apples and pear. In a small bowl, combine cornstarch and spices; stir in orange juice until smooth. Stir in brown sugar until blended. Add to apple mixture and stir gently to coat.

On a lightly floured surface, roll out dough into a 14-in. circle. Transfer to a parchment paper-lined baking sheet. Spoon filling over the pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered.

Bake 40-45 minutes or until crust is golden and filling is bubbly. Spread with apricot jam. Using parchment paper, slide tart onto a wire rack to cool.Yield: 6 servings.

Originally published as Rustic Autumn Fruit Tart in Taste of Home
October/November 2008, p53

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"Very easy! Every time I make this my guests just rave about it. The crust is perfect and cardamom is a nice change of pace. I usually pop it back in the oven for a couple minutes after spreading with the jam. It caramelizes and looks prettier, I think."